Maine Restaurant Week Dinner & Events (Pommery Ice Bar, Cocktail Master Class, Wine Dinner with Joe Ricchio and more) @ Natalie's
In addition to our five-course gourmet tasting menu planned as part of the sixth annual Maine Restaurant Week from March 1-10, Natalie’s at Camden Harbour Inn will host a series of dinner and cocktail events. Events throughout the week will include a winery dinner with Maine Magazine food editor Joe Ricchio, as well as two special cocktail dinners and a master’s class in bartending with nationally acclaimed visiting bartender Greg Bell.
A special overnight package is available as well during Maine Restaurant Week, for details visit Camden Harbour Inn.
Maine Restaurant Week Tasting Menu
Natalie’s exclusive Maine Restaurant Week five-course gourmet menu will allow our guests to experience a range of offerings including beets, spinach, sour dough and coriander ice cream to start; an entrée featuring heritage pork and pork belly served with sunchoke, apple and mustard, and desserts like a mouthwatering chocolate mousse with a graham crust served with Sicilian pistachios and marshmallow ice cream. The full five-course tasting menu, which can be viewed on the Maine Restaurant Week website, is available only March 1-10 and costs $55 per person, with an optional wine pairing for an additional $35.
Wednesday, March 5th: Wine Dinner with Joe Ricchio
In addition to the Maine Restaurant Week tasting menu, on Wednesday, March 5th Natalie’s will host a wine dinner with Maine Magazine food editor Joe Ricchio. The dinner, created by Ricchio In collaboration with Natalie’s Executive Chefs Chris Long and Shelby Stevens, includes a special five-course tasting menu featuring fresh shellfish and meats with expertly selected wine pairings.
Highlights of the evening include the first course, a butter poached snow crab with fennel, grapefruit and radish, paired with the NV Vilarnau Cava Brut from Spain; the third course of caramelized onion agnolotti with a sunchoke pepita pesto and pecorino, paired with a full-bodied 2010 Argyros Atlantis Red from Santorini, and the final extraordinary course will be a chocolate pot de crème with sour cherry gel, rehydrated cherries, coffee soil and basil, paired with a glass from the Rare Historic Series Boston Bual Madeira, Portugal. This unforgettable tasting menu and wine pairing, as seen in full at the bottom of this release, costs $99 per person.
Ricchio, who documents his culinary exploits on his web series, Off The Wagon, has been published in the London Guardian, Bon Appetit, and Vice. In addition to writing, he also manages the sake bar at Miyake in Portland.
Friday, March 7th and Saturday, March 8th: Pommery Champagne Ice-bar and Cocktail Dinner with Acclaimed Guest Bartender Greg Bell
Both Friday and Saturday night during Maine Restaurant Week, Natalie’s will have a Pommery champagne ice-bar which will feature chilled POP mini bottles of Pommery champagne with a straw, as well as champagne cocktails and a martini ice luge.
Cocktails for the evening will be mixed by New York City Michelin Star rated Spotted Pig and Ace Hotel’s John Dory top mixologist Greg Bell, who will spend the weekend at Natalie’s as their special guest bartender for the final weekend of Maine Restaurant Week. Bell has worked for more than 15 years in the food industry and spent more than eight years as a bartender at some of New York City’s most acclaimed restaurants. He received training under Sasha Petraske, a renowned bartender and master of craft-cocktails.
Together with Natalie’s Executive Chefs Chris Long and Shelby Stevens, Bell created a mixology pairing with chefs’ five-course Maine Restaurant Week dinner menu. Bell will join Natalie’s Seth Knowlton behind the bar, who was awarded Best Bartender in Maine 2013.
Saturday March 8th: Cocktail Master Class with Greg Bell and Seth Knowlton
From 2 pm to 4 pm on Saturday, Bell and Knowlton lend their expert palates and spill their secrets of the trade in a two-hour master class on the art of making a great cocktail. At $15 per person, guests will have the opportunity to taste a variety of cocktails, liquors and spirits discussed during the session, as well as take away a few tricks for the next time they play host.
About Camden Harbour Inn and Natalie’s:
The nationally acclaimed Camden Harbour Inn is a member of Relais & Chateaux. The property consistently receives praise from publications such as Andrew Harper’s Hideaway Report, Departures, Travel & Leisure, National Geographic Traveler, Yankee Magazine and Dispatches for its world-class service and amenities and unparalleled views. Awarded among “51 favorite splurges in the world” by Sherman’s Travel, the Inn attracts an upscale clientele who return often to experience one of New England’s most tranquil, inspired and treasured settings.
Natalie’s at the Camden Harbour Inn has been called the finest gourmet eatery in Maine and was recently honored as one of OpenTable Diner’s Choice Top 100 Best Restaurants in America. Eater Maine named Natalie’s one of 18 Essential Restaurants in Maine and the restaurant was identified as one of the Best Meals of 2012 by two Maine-based food writers, Joe Ricchio and Nancy Heiser. Natalie’s earned 4 ½ stars from the Maine Sunday Telegram, which called the “dining experience flawless and the food magnificent.”
Natalie’s is redefining modern, fine dining in Maine. The restaurant places an emphasis on Maine seafood and offers a four-course Lobster Tasting menu, a three-course prix fixe menu and a Chef’s Tasting menu. The Wine Spectator-honored wine list features more than 250 specialty wines.
The restaurant is open currently Tuesday through Sunday and seven days in the summer; reservations are recommended and may be made through OpenTable or by calling (207) 236-7008. To make a reservation at the Camden Harbour Inn, call (207) 236-4200.
The Inn and the restaurant are located at 83 Bayview St. in Camden, Maine.
Natalie’s Wine Dinner with Joe Ricchio Tasting Menu
Butter poached Snow Crab with Fennel, Grape
fruit & Radish
NV Vilarnau Cava Brut, Penedes
Local Oyster served with Smoked Potato, Chorizo, Crème Fraiche &
2011 Huet Le Haut -Lieu Vouvray Sec, Loire Valley
Caramelized Onion Agnolotti with a Sunchoke Pepita Pesto & Pecorino
2010 Argyros Atlantis Red, Santorini
Beef Tenderloin with Sweet Breads, Lentils, Smoked Dates & Mustard
2010 Giles Robin Pappilon Crozes Hermitage, Rhone Valley
Chocolate Pot de Crème, Sour Cherry Gel, Rehydrated Cherries, Coffee Soil & Basil
Rare Historic Series Boston Bual Madeira, Portugal
5 - course Tasting Menu with Cocktail Pairings by Greg Bell
Cured Halibut with Fennel, Lime & Crispy Rice
Rome with a View:
Campari, Lime, Dry Vermouth & Soda
Scallop accompanied by Satsuma, Cardamom & Pine
Gin, Lemon, Celery, Salt & Soda
Local Farm Egg with Rice Porridge, Brown Butter, Mushrooms, Root Vegetables & Sherry
Amontillado Sherry, Cachaca, Lemon & Egg White
NY Strip served with Black Garlic, Chipolte, Mole Emulsion & Quinoa
Tequila, Chalula, Worcester shire Sauce, Cucumber, Salt & Pepper
Ginger-Vanilla Creme Brûlée with Honey Ice Cream, Meyer Lemon
Gelee & Walnut Crisp
Blended Scotch, Islay Scotch, Ginger, Honey & Lemon